Thursday, November 11, 2010
Black & White Chocolate Chocolate Chip Cookies
Everyone in my house was in a cookie mood last week.
This is what I heard from Evan several times “When are you going to make some cookies? You haven’t made cookies in a long, long time”. “Are you going to make cookies soon?” He was a cookie hound.
He was right though. I hadn’t made cookies in quite awhile.
Last week we were smack dab right in the middle of the bathroom renovation. John was also building me cabinets, we were shopping for a new storm door, and we had the electrician and the plasterer at the house, we made countless trips to Lowes and Home Depot. We were a bit busy. Heck, we still are. The walls are in the process of being painted and so are the cabinets. I still need to sand and antique them too. Suppers consisted of lots of grilled foods, quick and easy.
I did break down and make these delicious cookies. I adapted this recipe from Ina’s Chocolate White Chocolate Chunk Cookies. The original recipe called for an outrageous amount of white chocolate (1 ½ pounds of it!). That was just way too much for me, and hello, I’m a chocoholic. I went with 1 cup of Ghirardelli semi-sweet chips and 1 cup of white chocolate chips. It was the perfect amount.
Listen to Ina when she says take these out right at 15 minutes. You don't want to overbake these babies.
Black & White Chocolate Chip Cookies
Adapted from Ina Gartens Chocolate White Chocolate Chunk Cookies
2 sticks of butter, room temp
1 cup brown sugar, packed
1 cup granulated sugar
2 teaspoons vanilla
2 extra large eggs at room temp
2/3 cup unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup white chocolate chips
1 cup semi-sweet chocolate chip
Oven to 350.
Cream the butter and both sugars in an electric mixer fitted with a paddle attachment, until light and fluffy. Add in the vanilla and then the eggs one at a time. Mix well. Add the cocoa and mix again.
In another bowl whisk together the flour, baking soda and salt. Add this to the mixer on low speed, mixing until just combined. Don’t over mix. Fold in the chips.
Drop the dough on a baking sheet lined with parchment. Use a 1 ¾ inch ice cream scoop or a rounded tablespoon. Leave about an inch in between each cookie. They won’t spread very much. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes, the cookies might seem underdone, don’t worry. Let cool slightly on the pan and transfer to a wire rack to cool completely.